Step inside, and the scent of smouldering wood fire wraps around you, rich and smoky, hinting at the feast to come. In the centre of the room, a long communal table faces the open kitchen, where flames flicker and crackle, casting a warm glow.
The steady rhythm of chefs at work, the sizzle of meat hitting scorching-hot grills – every element comes together to create an atmosphere that is as immersive as it is intoxicating.
“We don’t have boundaries to our cuisines here. We are inspired by dishes from the Philippines, India, Thailand, and Malaysia to name a few,” chef Leong Chee Mun, Charr’s co-founder, explained.
“The food here is very straightforward, there’ll be a familiar taste but done in an innovative style,” he added.
Whether it’s a smoky, fire-kissed cut of premium meat or a delicately charred vegetable, every plate tells a story of craftsmanship and passion.
The chicken wings with pad kra pao and fermented hot sauce is a fiery revelation. These aren’t your average wings. Deboned and packed with a spiced Thai-inspired chicken stuffing, each bite is a crunchy, juicy explosion of umami. The smoky char from the grill deepens the flavours.
But the real kicker? The house-fermented hot sauce. A blend of cili padi, jalapeño, green chili, and red chili – charred before being transformed into liquid fire. It’s hot, it’s intense, and it’s absolutely irresistible.
For something playful yet sophisticated, the Wagyu beef tongue steals the show. Nestled in pillowy, bite-sized naan, the slow-cooked beef tongue is meltingly tender and packed with smoky, aromatic depth. Slathered with spicy harissa yoghurt and crowned with a crispy quail egg, it’s the kind of dish you won’t stop reaching for – until you realise you’ve licked your fingers clean.
The seasonal fish with Singapore laksa is a stunning showcase of land and sea. Served on a large leaf, it brings a rustic, almost primal elegance to the table. The fish is fresh and flaky, absorbing the rich, fragrant laksa broth that’s bursting with Southeast Asian soul. Every spoonful is a comforting, spicy embrace, making this dish one of Charr’s undeniable highlights.
Then comes the Sanchoku Wagyu, a carnivore’s dream. Perfectly charred on the outside, blushing medium-rare at the centre, this cut is all about the balance between smoky crust and buttery tenderness. Each bite oozes with umami, proof that sometimes, all you need is fire, salt, and top-tier beef to create magic.
Save room for the grand finale – the lava tart. This isn’t just dessert. It’s a full-blown chocolate experience. The crisp, buttery tart shell gives way to a molten core of dark, velvety richness, sending waves of decadence across your taste buds. A hint of salt sharpens the flavours, making every bite dangerously addictive. And the smoked vanilla ice cream gives this dessert a rich depth of flavour.
Great food aside, Charr’s reservation-only dining comes with some expectations, but the entry process was more hassle than luxury. First, you must register at The Manor’s guardhouse before even getting to the entrance. Then, you still need to tap your Touch ‘n Go card for access.
Reaching the 47th floor isn’t straightforward either – you have to call the restaurant and wait for an escort. With only two elevators, expect a long lobby wait. For a place aiming for exclusivity, a smoother, hassle-free entry would make all the difference.
Still, with its breathtaking views, communal warmth, and bold, fire-driven flavours, Charr delivers a dining experience that is both primal and refined.
Whether you’re here for a special occasion or just a night of indulgence, one thing’s certain – you will be kissed by fire.
Charr Dining (pork-free)
47-3A, The Manor
3, Persiaran Stonor
City Centre
50450 Kuala Lumpur
Business hours: 6pm-11pm (closed Monday and Tuesday)
Contact: 017-894 5447 (Reservations required)